The prospects of leaf protein as a human food ‐ and a close look at alfalfa<sup>1</sup>

Parrish, G. K.; Kröger, Manfred; Weaver, John C.; Furia, Thomas E.

doi:10.1080/10408397409527169

Cited by 9 publications

(11 citation statements)

References 22 publications

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“…Studies on rats showed amaranth to be an excellent protein supplement (Oke and Umph, 1970). Parrish et al (1974) found that most leaf protein have a biological value above 70. Kinsella (1970) reported a maximum biological value of 83 for leaf protein (Table 4) which compares well with soybean, sunflower seed and cotton seed meals.…”

Section: Leaf Proteinmentioning

confidence: 99%

“…However, only a very small percentage of the world edible plants are being utilized for human food. Furthermore, about 90% of the world plant food comes from only 20 crops and in many countries only 6 crops are actually exported/imported (Parrish et al, 1974). Leafy vegetable protein is about half the vegetable protein content in the human diet and probably contributes more to the world protein total than do fish, although less attention is given to it.…”

Section: Introductionmentioning

confidence: 99%

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Extraction of Protein from Common Plant Leaves for Use as Human Food

Ghaly¹,

Alkoaik²

2010

American Journal of Applied Sciences

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Problem statement: Protein deficiency is one of the major nutritional problems in the developing world. The most disastrous consequences occur in children where protein malnutrition manifests itself in forms of two notorious diseases: Marasmus and kwashiorkor. Expansion of present agricultural practices into marginal lands is expected to solve this chronic protein shortage. The process of photosynthesis is the only non depletable protein source and can supply some essential amino acids as well as provide adequate nitrogen in the diet for synthesis of non essential amino acids in addition to vitamins and minerals. Approach: The aim of this study was to assess the nutritional values of common plant leaves and determine the feasibility of using them as a protein supplement. Six plants were cultivated and tested for their nutritional quality: amaranth, cowpea, sugar been, pumpkin, sweet potato and cabbage. Results: Pumpkin leaves recorded the highest protein yield (11.75%) followed by amaranth (10.5%) The protein contents in the leaves of sweet potato, cowpea, cabbage and sugar been were much lower (7.85, 6.95, 5.60 and 3.45%, respectively). Conclusion: Except for sugar bean, all plants had higher extractable protein content than cabbage. Proper use of the growing season can achieve high protein yield. Clean cutting will ensure that the leaves do not deteriorate within a few hours when kept in cool place and freezing leaves can improve protein extractability. The test plants should be given a trial as protein sources for human. Plant leaves have vitamins, minerals and essential amino acids and when consumed in adequate amounts they can supplement protein especially in areas where the environment is very hostile to livestock keeping or where fish protein is lacking. The optimum harvest age, fertilizer requirements and the possibility of combining two or more plants together to improve protein content should be studied. The amino acid, minerals and vitamins profiles should also be determined

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Section: Leaf Proteinmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Extraction of Protein from Common Plant Leaves for Use as Human Food

Ghaly¹,

Alkoaik²

2010

American Journal of Applied Sciences

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“…and Parrish et al (1974) t o be suitable for human nutrition. There were no consistent differences in…”

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confidence: 99%

Membrane Filtration for Isolation, Fractionation and Purification of Food-and Feed-Grade Proteins From Pasture Herbage

Ostrowski

1978

J Food Processing Preservation

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In 3 trials a comparison of the membrane filtration (ultrafiltration — UF) efficiency of 3 different ultrafiltration systems (ABCOR, ROMICON AND DDS) has been made with an evaluation of the feasibility of the procedure for its application for protein recovery from juices extracted from pasture herbage as an alternative to heat and acid precipitation. The ABCOR system was the most convenient for a batch system of herbage juices within a wide range of dry matter content (4 to 11% DM). The Romicon hollow fiber system had a much higher ultrafiltration efficiency compared to the ABCOR and DDS UF units but was subject to spontaneous mechanical failure – blockage and breakage of the hollow fibers. Five protein fractions were observed in pasture herbage juices with the major 3 being separated routinely in practice. Protein fractions concentrated by the ultrafiltration after spray drying were still water soluble (dispersable). This compares with an insoluble product obtained as a result of heat precipitation. The ultrafiltration conditions (dry matter and protein content, temperature, recirculation rate, pressure, pH, size of plant) are critical or the efficiency of DM and protein concentration in the final product recovered from herbage juice in a plant scale operation so there is a need for their careful standardization and optimization.

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“…Obara et al (2001) and Kinsella (1970) also stated that alkaline conditions counter act the pH drop that results from the rapture of acidic vacuoles during pulping which would denature the proteins and make it unavailable for extraction. Parrish et al (1974) reported that the basic condition resulted in increasing recoveries of nutritious xanthophylls and carotene as well as better colour stability and harding properties of the final product. Pelegrine and Gasparetto (2005); Pirie (1971) and Jaenicke and Zavodszky (1990) reported that high solubility negatively affect extractability as protein denatured under extreme basic condition (pH of 11-12).…”

Section: Discussionmentioning

confidence: 99%

“…Surprisingly, only one percent of the world's edible plants are being used for human food. Ninety five percent of plant food comes only from twenty crops and in many countries, only six are actually exploited (Parrish et al, 1974;Nordeide et al, 1996). Protein from leafy vegetables makes up half of all vegetable proteins in the human diet and contributes as much to the world's total protein as does fish, although it receives much less attention (Faskin, 1999;Tangka, 2003).…”

Section: Introductionmentioning

confidence: 99%

Nutrient Composition of Dandelions and Its Potential as Human Food

Ghaly

Mahmoud

Dave³

2012

American Journal of Biochemistry and Biotechnology

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Two thirds of the world's populations are suffering from protein malnutrition and about 36 million people die every year due to hunger. Expansion of present agriculture practices into marginal land is not expected to solve the problem of increasing the food supply. New methods of feeding the ever increasing world population must be developed. The aim of the study was to evaluate the usefulness of the dandelion leaves as a source of supplemental protein. Protein was extracted from the dandelion leaves by blending them after pH and moisture adjustment, squeezing the resultant pulp through filter press and coagulating the filtrate with acid and heat. The effects of pH, moisture content, pressure and temperature on the extractability and quality of protein were investigated. A mass balance was performed on dry matter and protein contents during the extraction steps. Proximate analysis was performed on the extracted leaf protein and the amino acid profile of the protein curd was determined. The best results of the protein dissolution during the blending step were obtained at pH of 8.25 and moisture content of 96%. Firm protein curd with light green chalky color was obtained at 3.5 pH and 80°C. The protein content of dandelion leaves was 4.70% while the protein content of the curd was 15.93% on wet basis and 55.43% on a dry basis. The best leaf protein could be obtained from the young leaves in good conditions. The results showed that dandelion leaves offer a good source of supplementary protein compared to vegetable and fruits. The amino acid composition of dandelion protein seems to be better than most seed proteins and compares favorably with animal proteins. The protein cake at a pH of 4 had the keeping quality of cheese. Drying the protein cake did not impair the nutritional value but made it hard, dry and gritty. The non extractable protein remained in the fibre and liquor; both have economic values as feed for ruminants and growth medium for microorganisms, respectively.

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The prospects of leaf protein as a human food ‐ and a close look at alfalfa¹

Cited by 9 publications

References 22 publications

Extraction of Protein from Common Plant Leaves for Use as Human Food

Extraction of Protein from Common Plant Leaves for Use as Human Food

Membrane Filtration for Isolation, Fractionation and Purification of Food-and Feed-Grade Proteins From Pasture Herbage

Nutrient Composition of Dandelions and Its Potential as Human Food

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The prospects of leaf protein as a human food ‐ and a close look at alfalfa1

Cited by 9 publications

References 22 publications

Extraction of Protein from Common Plant Leaves for Use as Human Food

Extraction of Protein from Common Plant Leaves for Use as Human Food

Membrane Filtration for Isolation, Fractionation and Purification of Food-and Feed-Grade Proteins From Pasture Herbage

Nutrient Composition of Dandelions and Its Potential as Human Food

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The prospects of leaf protein as a human food ‐ and a close look at alfalfa¹